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These easy Pull Apart Parmesan Sage Butter Brioche Rolls are light, soft, made with nutty Parmesan, swirled with garlicky, crispy sage butter, and are SO delicious. Serve these rolls warm right out of the oven with a smear of butter and a sprinkle of flaky sea salt for a roll that’s melt in your mouth good…and oh so impressive. Great for any night of the week from Sunday night supper to an upcoming fall dinner with friends. You can’t go wrong with this soft, fluffy Brioche rolls.
Well, hey, hi! I feel like I have not chatted with you guys in a few days, but really it’s just because I shared that giant line-up of fall foods yesterday. It was just a bit of a different way to start off the week.
Either that or I’m thrown off from traveling. Which seemed almost foreign to me after six months of no travel at all. I have to say, it felt nice to leave home, even if only for a few days. My cousin’s wedding was absolutely perfect and my family and I had the best time. As I said in Sunday’s post, it was really nice to take a step away from work and spend time with my family. Especially my sweet cousin, Maggie…who is also part of our HBH team! Her now-husband, Tom, has been my brother’s best friend since middle school!
I was also able to see my little cousins, aunts, uncles, and old family friends, plus catch up on everyone’s lives. So grateful for such a close-knit family.
I’m back home today, getting right back to it and excited to jump in and enjoy the next couple weeks of fall here in Colorado. Thankfully last week’s snow has disappeared and it’s warmed back up. No more snow until November, right?
Yeah, right…
Anyway, sorry for the rambling, but now on to these rolls.
As we begin to settle into fall days, I’m leaning towards recipes that feel homey and comforting. Enter these rolls. I feel like I’ve said this story a million times over, but Sunday night dinner was so special to me. We’d always do a family dinner and more times than not my mom would bake fresh bread to pair with dinner.
If there’s one thing my mom loves most, it’s bread. Just like her mom.
My mom used to have this old school bread machine and I remember loving the way the kitchen smelled on Sundays when she’d bake up a fresh loaf for dinner. Over the years, I’ve shared a few loaf style recipes, but never a roll.
When I set out to create these, I wasn’t one hundred percent sure how I wanted them to come out. I was torn between creating a classic roll that’s soft and buttery, versus one that has a bit more flavored swirled throughout. In the end, a garden full of end of summer sage pointed me in the direction of a more flavorful roll.
And guys? I could not be happier with how these turned out. If you love a dinner roll, these are a fun step up from the average roll.
Here are the details.
I like to keep it simple with a mix of flour, instant yeast, and a pinch of salt. My secret…use a good amount of eggs and make a brioche-style base dough. The combination creates a beautiful golden crust on the outside, but the inside stays incredibly soft and fluffy.
I prefer to use instant yeast to keep the dough making process quick and simple! When using instant yeast, you can skip the entire hour-long rise. Which is great if you’re not the best planner. Then you can still have beautiful, delicious bread with dinner in under two hours!
Of course, you can use active dry yeast as well. But you’ll need to make some adjustments to ensure the dough rises properly!
What makes this bread dough special?
Parmesan cheese! For whatever reason, I have always wanted to do a parmesan roll. I think it was after sharing these Parmesan Popovers. I just loved the flavor and the idea of parm in a bread recipe.
It’s delicious and makes these rolls just a little more special than the average.
In addition to the parmesan, there is also some browned garlic sage butter rolled into these rolls.
To make it you’ll need to brown some butter with garlic and fresh sage. As the butter browns, the garlic quickly caramelizes and the sage gets crispy. Take the “roasted” garlic and crispy sage from the already browned butter and mix it into the softened, salted butter.
And now you have crispy sage garlic butter.
Tip: you will want to smear this on everything, so I always recommend doubling it.
Simple, right?
Once the dough has risen…
Roll it out, just like you might roll out a cinnamon roll, into a flat rectangle. Then slather that sage butter over the dough, roll the dough into a log, and cut into six big rolls.
I like to pinch the edges of the dough to seal all the deliciousness inside. Then simply roll the dough into a ball and place each ball into a loaf pan.
Let the dough rise, then bake. Now enjoy the herby, slightly garlicky smell as the rolls bake away in the oven.
As soon as the rolls come out, serve with an extra smear of that reserved butter mixture and enjoy warm.
I love these the most for Sunday night dinner, but let’s be honest, bread with every dinner is a good idea. So bake these up just about any day of the week!
A few dinner recommendations to serve alongside these rolls…autumn soup, hearty lasagna…with a big fall salad, a family casserole, or a creamy pasta.
Yumm, got to love autumn cooking and baking!
Looking for other bread recipes? Here are a few ideas:
Salted Honey Butter Parker House Rolls
Herby Everything Cheddar Swirl Buns
Lastly, if you make these Pull Apart Parmesan Sage Butter Brioche Rolls be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Pull Apart Parmesan Sage Butter Brioche Rolls
Servings: 8
Calories Per Serving: 373 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 2 1/2 – 3 cups all-purpose flour, plus more for rolling
- 1 cup grated parmesan cheese
- 1/2 teaspoon kosher salt
- 2/3 cup warm whole milk
- 2 1/4 teaspoons instant yeast
- 1 tablespoon honey
- 2 eggs , plus 1 egg (beaten) for brushing
- 1 stick (8 tablespoons) salted butter, at room temperature
- 1-2 cloves garlic, smashed
- 12-16 fresh sage leaves, dependent on your taste, I use 16 leaves
Instructions
- 1. In the bowl of a stand mixer combine the flour, yeast, parmesan, and salt. Add the warm milk, honey, 2 eggs, and 2 tablespoons butter. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough seems sticky, add the remaining 1/4 cup of flour. Cover the bowl with plastic wrap and let sit at room temperature for 30 minutes to 1 hour.2. Meanwhile, make the sage butter. Heat 2 tablespoons butter, the garlic, and sage in a small skillet over medium heat and cook the butter until it begins to brown and the sage is crisp, about 3-4 minutes. Let cool, then mash the garlic with a fork. Chop the crispy sage. Stir the browned butter, mashed garlic, and sage together with 4 tablespoons butter.3. Butter a 9×5-inch loaf. Preheat the oven to 450 degrees F. 4. When the dough has doubled in size, turn it out onto a lightly floured work surface, punch it down, and roll it into a ball using your hands. Roll the dough into a rectangle (approximately 12 x 18 inches). Spread the sage butter over the dough. Starting with the edge of dough closest to you, roll the dough into a log.5. Cut the log into 8 rolls, pinch the ends to seal, then arrange in the prepared pan. Cover and let rise 15 minutes to 20 minutes in a warm place. 6. Brush the top of the loaf with beaten egg. Bake 20 minutes, until browned on top. Reduce the oven temp to 350 degrees F, then continue baking another 25-30 minutes. Serve warm with additional butter.
Notes
To Use Active Dry Yeast: Mix 1 packet (2 1/4 teaspoons) active dry yeast with the warm milk and honey. Let sit 5-10 minutes, until bubbly and foamy on top. Add the flour and follow the directions as listed for the remainder of the recipe.
To Make Ahead: prepare the bread through step 5. Do not let the bread rise. Cover the loaves of bread and place in the fridge for up to overnight. When ready to bake, remove the bread from the fridge 30 minutes prior to baking, then bake as directed.
To Freeze The Dough Before Baking: prepare the bread through step 5. Do not let the bread rise. Cover the loaves of dough tightly and freeze in the bread pans for up to 3 month. When ready to bake, remove the bread from the freezer and thaw for 2-3 hours on the counter, then bake as directed.
To Freeze The Bread After Baking: bake the bread as directed and allow to cool completely. Once cool, wrap the bread tightly with plastic wrap, then transfer to a freezer safe container. Freeze for up to 3 months. Thaw on the counter and warm or toast before serving.
Leftovers: the bread is best served warm after baking, but the leftover bread is delicious when lightly toasted or served at room temperature.
This post was originally published on September 15, 2020
SO excited to try this! But wondering is it possible to swap out the whole milk with oat milk or 2% milk instead, or would that completely change the consistency of the outcome of the bread? Need to get rid of all the sage I have in my herb garden before it gets colder outside, so thank you for posting this! Would LOVE to see more sage recipes!! <3
Hey Nicole,
Totally fine to use whatever milk you enjoy:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
Tieghan, don’t let Concerned Citizen get you down. I am so weary of self righteous people trying to steal what joy other people can find in these strange times!
I don’t have any sage in my herb garden, how would dried sage work? Or could I substitute rosemary or basil?
Thanks,
Hey Doris,
Honestly any fresh herb that you enjoy will work here! I hope you love the recipe, please let me know if you have any other questions! xTieghan
these look so good ? – fall cooking and baking is my fav
It seriously is the best!! I hope you love all of the recipes I share this season! xTieghan
“5. Cut the log into 8 rolls, pinch the ends to seal, then arrange in the prepared pan.” — How do i arrange them? Did this skip a part about rolling the 8 rolls into balls first?
Hey Jen,
You are going to arrange them in a 9×5 loaf pan with 2 across and 4 down. I hope you love the recipe, please let me know if you have any other questions! xTieghan
all I have to say about this is… thank you.
Thank you Wendi! I hope you love these if you get a chance to try them! xTieghan
Looks delicious! Please tell me, do you use the canned parm? Freshly grated? Pre-grated out of the refrigerated jar? What do you find gets the best result for this recipe? I have all three on hand, because I use them all differently!
Many thanks!
Hey Gail,
I like to buy a block of parm cheese and grate it myself:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
In what way do you think it is responsible using your platform to talk about going to a wedding when couples across the country are sacrificing their large weddings for the health and safety of the public and their family? Your blog acts as if there isn’t even a pandemic anymore. You act like it is totally normal to be attending a wedding right now. What influence do you think that will have on people who think this whole thing is a conspiracy anyway? Rather than using your platform to encourage social distancing, mask wearing, and following scientific recommendations, you’re acting like none of that exists and are flouting that you traveled to your cousin’s wedding and caught up with ALL your family. Families like yours are the exact reason why my child and children across the country are having to attend school virtually because society can’t prioritize the needs of others over their own selfishness. Shame on you all.
This looks so good. Will using unsalted butter and increasing the amount of salt affect this? I want to make this but I only have unsalted butter.
Hey Linda,
You can absolutely use unsalted butter. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I want to make this, but I have a couple of questions. Do you roll into a log from the 12” side or the 18” side? How do you arrange them in the 9×5 pan? 2 across x 4 down? And last, how much does the dough rise in 15-20 minutes? I use SAF instant yeast all the time but have never had dough double quite that fast. So I am assuming it doesn’t need to double? I still have sage in my garden and would love to make this, but don’t want to mess it up. I LOVE the idea of browned butter with sage and garlic inside. I have never made bread or rolls that only require one rise, even with instant yeast, so I am intrigued that you can make these rolls at the end of the day in time for dinner!
Hey Kim,
You will want to roll on the 18 inch side. When you arrange in the pan I do 2 across and 4 down and the dough rises a pretty good amount:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
Already thinking about Thanksgiving with these. Just going to do a small get-together with my parents this year and I’m cooking! And I think these would be a great addition!
So exciting!! Is it your first year cooking? I think these would be a great addition! Let me know if you have any questions! xTieghan
Could I substitute bottled dried sage if I don’t have fresh available?
Hey,
Yes you could use dried sage or another fresh herb that you enjoy will also work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Amazing recipe! Can’t wait to try it!! Could you share a recipe for tart/quiche with pumpkin for the fall? Please!??
Ooo yes yes yes! I would love to try! Thank you so much Anastasia! xTieghan
Keep the sage recipes coming! I have sage in my herb garden and it’s EXPLODING, so I have a ton to use before it gets cold outside!
Wow yes!! I hope you get a chance to use it all! And I hope you love these rolls if you get a chance to try them! xTieghan
Can I leave out the garlic and sage?
Hey Maureen,
Yes, that would be okay to do. I hope you love the recipe, please let me know if you have any other questions! xTieghan